不漂洗鱼糜的制作工艺研究

在传统的鱼糜生产工艺中,漂洗是不可缺少的工序。但漂洗会造成鱼糜的营养流失和环境污染。本文研究在鱼糜制作过程中通过添加焦磷酸钠、柠檬酸钙和谷氨酰胺转胺酶(TGase)等制作不经过漂洗的鱼糜加工工艺。采用质构仪检测不漂洗鱼糜凝胶特性的各种指标结果表明:随着焦磷酸钠添加量的增大,鱼糜的弹性和粘聚性提高越明显,但会使白度、硬度和咀嚼性有所下降,最适添加量为0.3%(w/w);柠檬酸钙的添加使白度、弹性、硬度、咀嚼性都有所提高,最适添加量为1%(w/w);TGase对鱼糜白度无明显影响,但在添加量0.06%(w/w)时对硬度、弹性、咀嚼性和粘聚性的提高达到最大值。对比实验表明,同时添加这三种物质后在加工工艺中不经过漂洗的鱼糜凝胶特性等指标和传统生产工艺的鱼糜没有差异。

Study on the processing technology of surrimi without rinsing

Effect of sodium pyrophosphate,calcium citrate,and TGase on the surimi without rinsing were investigated.The gel properties of surimi without rinsing were studied by texture analyzer.The results showed that the springiness and cohesiveness increased with addition of sodium pyrophosphate,while the whiteness,hardness and chewiss decreassed.The optimum addition of sodium pyrophosphate was 0.3%(w/w).Whiteness,springiness,hardness and chewiness enhanced with addition of calcium citrate.The optimum addition of calcium citrate was 1%(w/w).TGase showed no effect on whiteness while hardness,springiness,chewiness and cohesiveness reached maximum with addtion of 0.06%(w/w)TGase.The gel properties of surimi without rinsing will be as good as that of surimi with rinsing if these three additives added together.